Fra Diavolo is an Italian-American creation which translates to 'brother devil'.
All'Arrabbiata is an Italian creation from Rome which translates to 'angry'. They are both spicy, using red pepper flakes and have a tomato base.You can serve Shrimp Fra Diavolo with pasta or without. Serve this with a green salad, and a glass of vino rosso.
12 extra jumbo Shrimp (16-20 per lb), peeled, deveined, tails left on
3 T Olive Oil, divided
½ t sea salt
½ to 1 t red pepper flakes
¼ t fine ground black pepper
½ medium yellow onion, diced
2 cloves garlic, finely sliced or minced
½ t dried oregano (I used freeze-dried)
½ cup dry white wine
2 cups crushed Italian tomatoes, preferably San Marzano
½ lb spaghetti
2 T chopped Italian parsley
2 T chopped fresh basil
Sea salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
In a bowl, combine the shrimp, 2 tablespoons of the olive oil, salt, and red pepper flakes.
In a large skillet, over high heat, add the shrimp mixture and cook until lightly brown on both sides, about 2 minutes, each side.
Transfer to a bowl and set aside.
In the same skillet, over medium heat, add the last tablespoon of the olive oil, and cook the onion until translucent, about 3 to 4 minutes. Add the garlic and oregano and cook another minute.
Add the wine and stir with a wooden spoon to break up any brown bits.
Add the crushed tomatoes and simmer over low heat for 15 to 18 minutes, until sauce slightly thickens.
Meanwhile, cook spaghetti in boiling salted water, until al dente, about 8 minutes.
Take out about ¼ cup pasta water to add to thin the sauce.
Drain spaghetti and pour back into the pot.
Add the shrimp to the sauce including any juices in bowl and simmer another 2 to 3 minutes, until heated through.
Stir in the parsley and basil and season to taste with salt and pepper.
Add about ½ cup of the sauce to the cooked pasta and stir to combine.
Divide the spaghetti between 2 warm pasta bowls.
Spoon on sauce and 6 shrimp per bowl.
Drizzle with a little extra-virgin olive oil.
Serves 2
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
